Short Story: The Truth About SMALL BATCH PASTEURIZER

MicroThermics August 15, 2022

 WHAT IS PASTEURIZATION




  • An HTST process that yields a 5-log reduction of bacteria
    • Typically conducted at HTST temperature ranges of 72°-91° C (161°-196°F)
    • Hold times typically between 15 and 45 seconds
  • Products are filled into clean but not sterile containers
  • Products are sold refrigerated and have refrigerated shelf life of approximately 3 weeks


Benefits of Pasteurization


  • Reduces need for preservatives
  • Preserves freshness, flavor, nutrients
  • Commonly available at co-packers
  • Can be used for wide range of products


Disadvantages of Pasteurization


  • Products MUST be refrigerated
  • Relatively short shelf life


Small Batch Pasteurization



The Small Batch Pasteurizer is a batch pasteurizer that will pasteurize both whole milk and colostrum. How it works: Heat treats colostrum/milk up to 141 degrees F or the desired temperature.


COMMONLY PASTEURIZED PRODUCTS




  • Yogurts
  • Puddings
  • Liquid Eggs
  • Milks and Dairy
  • Orange Juice
  • Fruit Punches
  • Drinks like lemonade or lime-ade
MicroThermics

Posted by MicroThermics

MicroThermics is a world leader proffering its services in UHT/HTST sterilization and aseptic processing systems. We produce, develop and design small-scale production equipment for high-value/low volume products with increased product quality. Our research equipment has specialization to scale up & scale down UHT, HTST, and Aseptic processes. The thermal process simulation methods, technology, and designs simulate the whole production process. Herewith, we serve Food & Beverage industry to simulate production processes accurately. The well-designed equipment provides flexibility to run multiple products accurately under certain conditions. Our MicroThermics equipment’s at Dairy industry makes production quality samples of ice cream, yogurts puddings, milk and more. It helps to process multiple formulations simultaneously. The MicroThermics equipment allows the clients to increase product functionality to eliminate the variability of product quality. We have received the 2011 Institute of Food Technology Industrial Achievement award and ISO certification.

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